Coffee: Production, Quality and Chemistry
| PUBLISHER | Royal Society of Chemistry (01/14/2019) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
Coffee is one of the most popular drinks in the world but how does the chemistry influence the quality and what are the health advantages or disadvantages from consuming it? This book is unique in covering coffee production, quality, chemistry, and the health implications from its consumption in one volume. Written by an international collection of contributors in the field who concentrate on coffee research, it is aimed at advanced undergraduates, postgraduates and researchers. It provides an accessible reference to the current research in the field and information on the health aspects for nutritionists and other health professionals.
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Product Format
Product Details
ISBN-13:
9781782620044
ISBN-10:
1782620044
Binding:
Hardback or Cased Book (Unsewn / Adhesive Bound)
Content Language:
English
More Product Details
Page Count:
880
Carton Quantity:
10
Product Dimensions:
6.30 x 2.10 x 9.30 inches
Weight:
3.25 pound(s)
Feature Codes:
Bibliography,
Index,
Price on Product,
Maps,
Illustrated
Country of Origin:
GB
Subject Information
BISAC Categories
Technology & Engineering | Food Science - General
Technology & Engineering | History
Technology & Engineering | Public Health
Dewey Decimal:
663.93
Descriptions, Reviews, Etc.
jacket front
Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters.
Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.
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publisher marketing
Coffee is one of the most popular drinks in the world but how does the chemistry influence the quality and what are the health advantages or disadvantages from consuming it? This book is unique in covering coffee production, quality, chemistry, and the health implications from its consumption in one volume. Written by an international collection of contributors in the field who concentrate on coffee research, it is aimed at advanced undergraduates, postgraduates and researchers. It provides an accessible reference to the current research in the field and information on the health aspects for nutritionists and other health professionals.
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List Price $140.00
Your Price
$138.60